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Slow Cooker Sweet Hawaiian Teriyaki Meatballs

Slow Cooker sweet Hawaiian teriyaki meatballs are coated in a glossy pineapple-soy glaze and heated until juicy. Finish with a cornstarch thickener for a clingy sauce you can spoon over every bite.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Asian-American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 32 oz frozen fully cooked meatballs
Pineapple Teriyaki Sauce
  • 1 can (20 oz) pineapple chunks with juice
  • 0.5 cup soy sauce
  • 0.3333333333 cup brown sugar, packed
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 3 clove garlic, minced
  • 1 tsp fresh ginger, grated
Thickening
  • 2 tbsp cornstarch
  • 2 tbsp cold water
Garnish
  • 1 sesame seeds
  • 1 sliced green onions

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Place the frozen fully cooked meatballs in the slow cooker in an even layer, then add pineapple chunks on top so they sit near the center and edges.
  2. In a bowl, whisk together pineapple chunks with juice juice, soy sauce, brown sugar, honey, rice vinegar, garlic, and ginger until the sugar dissolves and the mixture looks smooth.
  3. Pour the sauce over the meatballs and stir gently to coat, so the pineapple chunks stay visible and distributed.
Heat and thicken the glaze
  1. Cook on low for 4 hours until the meatballs are heated through, maintaining a steady simmering heat; alternatively cook on high for 2 hours.
  2. Whisk cornstarch and cold water together into a slurry, then stir it into the slow cooker to avoid lumps.
  3. Cook on high for 15–20 minutes, stirring once, until the sauce thickens to a glossy, clingy glaze that coats the meatballs.
Serve
  1. Serve immediately, garnished with sesame seeds and sliced green onions so the topping looks fresh against the shiny teriyaki glaze.

Notes

Pro tip: whisk the cornstarch slurry before adding it so the glaze thickens smoothly instead of turning starchy. Refrigerate leftovers in a sealed container up to 4 days; reheat gently in the microwave or on low in the slow cooker. This recipe freezes yes—freeze in portions up to 2 months and thaw overnight in the refrigerator before reheating. Dietary swap: use tamari (gluten-free soy sauce) if you need a gluten-free option.